Cook Up Steaks That Sizzle

Fire up your grills. With Memorial Day marking the beginning of summer, most people will start entertaining outdoors.

But if you find grilling intimidating, Jamie Purviance visits The Early Show to share easy, straightforward tips from his latest cookbook, "Weber's Real Grilling."

The book contains over 200 mouth-watering recipes with helpful photos for many grilling techniques.

The recipes in the book use easy-to-find ingredients, so you won't be searching for things in the grocery store.

Considered one of the top grilling experts in the country, Purviance has written and edited several cookbooks. He also writes about wine and food for national magazines and newspapers.

To read an excerpt of "Weber's Real Grilling," click here.

The following are his grilling tips:

How to grill the perfect steak

  1. The secret to success begins with matching the cut of meat to the method. Small, tender cuts of red meat are ideal for grilling over direct high heat. As the cuts get bigger and tougher, they are better suited for searing over high or medium heat -- then grilling-roasting over indirect heat.
  2. Some of the really tough cuts call for slow barbecuing, which breaks down the sinew in meat over hours.

What to look for in beef:
-Beef should have a coarse marbling of milky white fat running through it. If the marbling is minimal or if the fat has a brown or yellow tint, avoid it. Those are signs that the meat is old and dry. Also avoid meat with large clumps of fat within the flesh. The thin marbling will melt and give the flesh richness and juiciness.

Color - The flesh should have a rich pink or light cherry appearance. If it has a deep red or other color, there's a good chance that it came from a dairy cow and the meat will be tough and bland.

Moisture - The surface should be moist, but not wet or sticky. A cut of meat that has been individually wrapped should not have much liquid in the package. This would indicate that the meat has been frozen and thawed.

Grade - Most producers pay the USDA to grade their beef if they believe the quality is high enough.

The following are his recipes: